Church Supper Spaghetti

Church Supper Spaghetti

Ingredients:

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 package (10 ounces) frozen corn, thawed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Salt and pepper to taste
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese, divided

Directions:

  1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
  2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
  3. Bake, uncovered, at 350° for 20 minutes or until heated through.

To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.

Chicken Mushroom Spinach Lasagna

Chicken Mushroom Spinach Lasagna

INGREDIENTS

  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms, thinly sliced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. kosher salt, divided
  • 1 (6 oz.) bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 1/2 cups low-sodium chicken stock
  • 1 1/2 cups milk (I used whole milk)
  • 1/4 tsp. nutmeg
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

 

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.
  2. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
  3. Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.
  4. In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan cheese and then remove from heat.
  5. Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
  6. Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes before serving.

Frogsmore Stew

frogsmore-stew-054

Frogsmore Stew

  • 2 medium onions, peeled and quartered
  • 4 garlic cloves, smashed
  • 1 lemon, halved, plus extra lemon slices
  • 1/2 cup seafood seasoning, such as Old Bay
  • salt if needed
  • 2 pounds of small red potatoes, scrubbed and cut if preferred
  • 1 package turkey kielbasa, cut into pieces
  • 8 ears of corn, husked and halved (we used 4)
  • 2 pounds of shrimp, unpeeled
  • melted butter optional
  • garlic bread optional

Set a large roasting pan or stock pot over two burners.  Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed).  Bring to a boil.  Add potatoes and kielbasa; return to a boil.  Cover with foil which lets some of the liquid evaporate, reduce the heat, and simmer until potatoes are just tender (20 minutes).  Add corn; increase heat to medium-high and cook, covered, until tender (5 minutes).  Top with shrimp; cover and steam (3 minutes).  Turn off the heat; stir shrimp into broth and let stand, covered, until cooked (2 minutes).  Serve with melted butter and lemon wedges.  Serves 8.

Hush Puppies

Depositphotos_258435384_xl-2015

Hush Puppies

Ingredients:

  • 1 ½ cup self-rising flour
  • 1 ½ cup corn meal yellow ground, medium-coarse
  • 1/4 cup sugar
  • ½ tsp baking powder
  • ½ tsp Kosher salt
  • ½ onion finely chopped
  • 1 cup buttermilk
  • ¼ cup beer
  • 1 egg lightly beaten
  • 3 dashes hot sauce
  • Peanut oil or vegetable, for frying
  • Tartar sauce for dipping
  • lemon wedges for garnish

Directions:

  1. Heat the oil to 350°F.
  2. Mix the flour, corn meal, sugar, baking powder and salt in a medium bowl.
  3. Mix in the onions.
  4. In a separate bowl, combine the buttermilk, egg and hot sauce.
  5. Add the dry ingredients with the wet, and mix with a large wooden spoon. Don’t over mix! Its okay for there still to be some lumps.
  6. Mix enough beer until batter just comes together, about 1/4 cup.
  7. Use a spoon to scoop a small mound of batter, just large enough to cover the spoon.
  8. Drop the dough into the hot oil. Continue with more, but don’t overcrowd. You will most likely fry in batch.
  9. Fry until golden brown on the outside…about 7 to 8 minutes (varies depending on the size of the puppies!). Use a metal slotted spoon, or spider, to remove the hush puppies to a plate lined with paper towels.
  10. Repeat process with remaining batter.
  11. Serve warm with lemon wedges and tartar sauce.

Chicken Country Captain

Chicken Country Captain

Ingredients:

  • 1/2 cup vegetable oil
  • (3-pound) chicken, cut into 8 pieces
  • Salt and pepper, for seasoning
  • All-purpose flour, for dusting
  • 1 tablespoon bacon grease or butter
  • medium white onion, thinly sliced
  • large bell pepper, thinly sliced
  • garlic cloves, thinly sliced
  • (28-ounce) cans crushed tomatoes
  • 1/2 teaspoons white pepper
  • 2 tablespoons curry powder
  • 1 tablespoon chopped parsley, plus a few leaves for garnish
  • 1 teaspoon dried thyme
  • 1/4 pound slivered almonds, toasted
  • 2 tablespoons dried currants
  • 2 cups cooked rice, for serving

Directions:

  1. Preheat the oven to 350°F.
  2. In a Dutch oven, heat oil over medium-high heat. Season the chicken pieces with salt and pepper and dust with flour. Once oil is hot, fry the chicken pieces, turning occasionally, until browned on all sides, about 8 to 10 minutes. Remove chicken from pot and place on a plate, then tent with foil. Wipe Dutch oven clean.
  3. Return Dutch oven to stove over medium heat. Melt bacon grease (or butter). Add onion, pepper, and garlic and cook until softened and starting to brown, about 8 to 10 minutes. Stir in crushed tomatoes and bring to a simmer. Reduce heat to low and let simmer for 15 to 20 minutes. Season with salt, white pepper, curry powder, parsley, and thyme and simmer for 5 more minutes. Return the chicken pieces to the Dutch oven and nestle down into sauce, spooning sauce over all of the pieces.
  4. Using the lid as a guide, trace and cut out a circle of brown paper. Place the paper over top of the chicken and cover pot with the lid. Put pot into oven and cook for 45 minutes.
  5. Remove pot from oven. Carefully remove the chicken pieces from the pot and place them in the center of a large platter. Stir the almonds and dried currants into the sauce. Spoon the rice around the rim of the platter surrounding the chicken. Pour the sauce over the chicken and rice. Garnish with parsley and serve.

***Recipe from Food52***

She-Crab Soup

Creamy crab soup bisque with spices

She-Crab Soup

Ingredients:

  • 1/4 cup butter
  • 1/4 cup onion minced
  • 1/4 cup flour
  • 3 cups seafood stock
  • 2 cups heavy cream set out for a few minutes to prevent curdling when added to hot stock
  • 1/2 tsp Worcestershire
  • 1/2 tsp lemon zest
  • 1/2 tsp mace
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper
  • 1-1/2 tsp salt divided
  • 1 lb lump crab meat picked through and divided
  • 1/4 cup dry sherry

Directions:

  1. Melt butter of medium heat in large stock pot. Cook onion until soft (about 3 mins)
  2. Add flour and combine to make roux.
  3. Add seafood stock to roux. Reduce to low heat and stir until thickened (about 5 mins)
  4. Add cream and bring to a boil.
  5. Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and 1/2 of the crab. Simmer 5 mins.
  6. Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.

***Recipe from Biscuits and Burlap***

Chicken Pot Pie

Hearty Homemade Chicken Pot Pie

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cups of milk
  • 2 uncooked pie crusts

Directions:

  1. Preheat oven to 425 degrees.
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Turkey Tetrazzini

Tetrazzini - classic american casserole, top view

Ingredients:

  •  (8 ounce) package cooked egg noodles
  • 2 tablespoons butter
  • 1 (6 ounce) can sliced mushrooms
  • 1 cup of peas
  • 1 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 cups of chopped cooked turkey
  • 1 can of condensed cream of celery soup
  • 1 cup of sour cream
  • 1/2 cup of grated Parmesan cheese

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 375 degrees.
  3. Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, peas, and sour cream. Place cooked noodles in a 9×13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Crab Cakes

Organic Homemade Crab Cakes

Ingredients:

  • 8 small square saltine crackers, crushed
  • 1 egg, beaten
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of lemon juice
  • 1 pound of crab meat
  • Salt, pepper, parsley to taste
  • Butter for saute

Directions:

  1. Mix all ingredients gently in a large bowl.
  2. Gently form into tight packed cakes.
  3. Saute in butter until lightly browned.

Pizza Sauce

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Ingredients:

  • 2 (28-ounce) cans crushed tomatoes with basil
  • 2 tablespoons minced garlic
  • 1 tablespoon plus 1 1/2 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried marjoram

Directions:

  1. Combine all ingredients and mix well, then chill.
  2. Keeps in the refrigerator for 3-4 days.